将葡萄干作为特殊基质,通过正交试验对玉皇蘑特殊液体发酵配方与培养条件进行优化,确定最优液体发酵配方与培养条件,在此条件下玉皇蘑发酵液的菌球鲜重达到了35.76 g/100 mL,其多糖含量与蛋白含量分别达到4.82、7.15 mg/mL.然后用此发酵液代水拌料制作马铃薯蛋糕,通过试验分析确定蛋糕的最佳配方为:马铃薯全粉30 g,低筋面粉70 g,玉皇蘑发酵液90 mL,糖80 g,鸡蛋140 g.与传统蛋糕相比,该新型蛋糕的营养价值高,口感优良,同时具有独特的天然香气.%Adding raisin to liquid fermentation system to optimize various substrates and fermentation condi-tionsby using orthogonal experiment. According to the best fermentation formula and conditions for fermenta-tion, the fresh weight of hypha was 35.76 g/100 mL and the polysaccharide content and protein content were reached 4.82,7.15 mg/mL.According to the optimized preparation process that preparation hericium fermented mash and instead of water to product potato bread,Process single-factor experiment and orthogonal experiment analysis,The results showed that the optimal of formula was as follows:potato granules 30 g,low-gluten flour 70 g, liquid fermentation of Pleurotus citrinipileatus 90 mL,sugar 80 g,egg 140 g.The obtained cake has a unique flavor,high nutrition and good taste.
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